Well well well…look who it is!! Welcome!!! Thanks for joining us, hope you enjoy the new digs. Just a FYI here are a couple threads you should check out my friend;
Siiiiiii, very much! Not only the Jamón but also Spain. I have eaten Mangalitsa pork and sausages at the source, in Hungary. The fat is the most amazing, which the pig is mostly bred for.
Certified Mangalitsa sellers all display this kind of sign:
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Braised
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Same as above, cut open.
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The elusive Mangalitsa Jamón
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The price
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There’s a legal requirement for the amount of Mangalisa meat and fat that go into sausages to be call “Mangalisa …
This will show you who is over here locally;
An ex-pat from CH, where I was JustJake. And I’ve been know to get a bit pissy at times, but that’s just a small part of who I am.
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